5 Indian Dishes That Remind Us Of Holidays From When We Were Kids

5 Indian Dishes That Remind Us Of Holidays From When We Were Kids

The best Indian food is not found in expensive restaurants, but in the kitchens of Indian mothers. These dishes are simple, yet flavourful and remind us of summer holidays from back when we were kids. 

Here are 5 Indian Dishes that remind us of holidays:

Stuffed Parathas

There’s nothing quite like a stuffed paratha to remind you of the holidays. This delicious, comforting food is perfect for a winter day. The dough is filled with spices and vegetables, then cooked until it’s crispy and golden brown. Serve it with a dollop of yogurt or chutney for a truly satisfying meal.

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Aloo Puri

The Indian dish aloo puri is made with potatoes and whole wheat flour flatbreads. A lot of people eat Indian food for breakfast or as a snack, and it makes many people think of holidays when they were with family. A lot of people like aloo puri because it’s easy to make at home.

Chhole Bhature

Many people think of holidays when they think of chhole bhature. It’s a food that makes you think of family gatherings and having fun with friends. There are a lot of people in India and Pakistan who like this fried bread and chickpea curry dish. People from all walks of life can enjoy it, too. Most people love that it’s easy to make and can be made to their own tastes. Breakfast or dinner? Chhole bhature is sure to be a hit with anyone who wants something hearty.

Rajma Chawal

In India, people like to eat rajma chawal, which is made with red kidney beans and rice. A lot of people eat the dish as a sort of comfort food and many think of holidays with their families when they think of it. This dish is hearty and nutritious and you can eat it any time of the year.

Pakoras

An Indian delicacy, pakora is made from several types of veggies. Pakora is a popular Indian dish that can be made using potatoes, onions, cauliflower, and a wide range of additional ingredients, including spices and herbs. Chickpea batter is commonly used to make pakoras. Then they’re deep-fried till they’re a deep-fried crunch. In addition, if you’re looking for a quick and easy appetiser or snack, these would be ideal.

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Shakarkandi Ka Halwa

This a healthy, delicious sweet potato halwa recipe that anyone can make. So save this recipe for later.
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Ingredients required:
Shakarkand or sweet potatoes boiled, peeled, and mashed – 1 cup
Ghee – 2 tbsp
Milk – ½ cup
Sugar – 2-3 tbsp
Cardamom powder – ¼ tsp
Almonds or cashews, chopped – 2 tbsp

How to make Shakarkandi Ka Halwa:
1. Boil the sweet potato in a pressure cooker (5-6 whistles) or Instant pot (manual 15 minutes). When cool to the touch, peel, and mash using a potato masher.
2. Heat ghee in a pan on medium heat. Once hot, add mashed sweet potatoes.
3. Mix and cook constantly, stirring until it becomes thick and leaves the sides of the pan.
4. Now add milk, mix well and cook until all the moisture evaporates and leaves the sides of the pan.
5. Add sugar, and cardamom powder mix, and cook, till sugar melts,
6. The texture will become loose and runny again. Cook until it becomes thick again.
7. Lastly, add sliced almonds. Shakarkandi Ka Halwa is ready to serve.

Idly Sambar

Ingredients required
For sambar:
Oil – 2 tsp
Mustard seeds – 1 tsp
Methi/fenugreek seeds – ¼ tsp
Pinch of hing / asafoetida
A few curry leaves
Green chilli – 2 (slit)
Shallots – 4
Tomato – 1 (chopped)
Drumstick – 5 pieces
Turmeric – ¼ tsp
Jaggery – ½ tsp
Salt – 1 tsp
Water – 1 cup
Tamarind extract – ¾ cup
Toor dal – 1 cup (boiled)
Coriander leaves – 2 tbsp (finely chopped)

How to make sambar.

1. In a kadai heat, 2 tsp of oil, add mustard & methi seeds, a few curry leaves and a pinch of asafoetida and let it splutter.
2. Add shallots and chillies and saute for a minute till it changes colour.
3. Add tomato and continue to cook till tomatoes soften.
4. Add mixed vegetables and saute for 2 minutes.
5. Further, add ¼ tsp turmeric, ½ tsp jaggery, 1 tsp salt and 1 cup water mix well, cover and boil for 10 minutes.
6. Add ¾ cup tamarind extract and mix well. Cover and boil for 10 more minutes.
7. Add boiled toor dal and water mix well, and let it simmer on low flame until the flavours are well absorbed.
8. Add in 2 tbsp coriander leaves and mix well.
9. Enjoy the sambar with hot steamed idli.